Mince the chicken and ham finely, pound with the other filling ingredients until smooth, seasoning to taste, then rub through a fine sieve.
Roll out the nouille paste as thinly as possible, cut out some rounds of about 1 1/2 in diameter.
Place a small tea-spoonful of the filling in the centre of half of the rounds, wet the edges.
Cover with_the remaining rounds, and press the edges well together.
Put into rapidly-boiling salted water, boil for about 20 min from the time the water re-boils, then drain well.
Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese.
Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter.
Bake in a hot oven (425° F., Gas 7) or put under the grill for about 10 min., then serve hot.